Since chefs Keenan Bosworth and Joshua Riesner announced they were leaving Atlas Bistro, the sophisticated BYOB in Scottsdale, to start their own restaurant, Pig & Pickle, about a mile and a half away, managing partner Todd Sawyer has been on the hunt to fill the gap left by the culinary duo.
And now the search is over. Sawyer's tapped Chris McKinley to be Atlas Bistro's one-man-team and new executive chef. McKinley started his career at Jean-Georges Vongerichten's J&G Steakhouse at the Phoenician Resort. Since then, he's worked for William Bradley at the five-star and five-diamond Addison in Del Mar, California, as well as chef Chris Curtis, both at Noca and Sam Fox's North Fattoria in Arcadia.
McKinley, who Sawyer says is "ready to make a name for himself," has already taken over the kitchen at Atlas Bistro. Here's what diner's can expect.
McKinley will continue to make Atlas Bistro the premier BYOB destination in the Valley through a menu of sophisticated and contemporary international fare. Enhancements from the new chef will include a nightly rolled pasta course, crudo options, and a menu that will change weekly based on seasonal ingredients (the restaurant has paired with Duncan's Trading Co. for its premier, locally grown vegetables).
Diner's can expect appetizers such as garlic confit crostini with blistered radishes, raisin mostarda, and hand-rolled farmer's cheese gnocchi. Entrees include Hawaiian sailfish crudo, braised Niman short rib, and an organic California squab duo of Arkansas black apple cider glazed breast with bacon crumble and a leg confit with chanterelles, rice beans ragout, and braised baby fennel.
For dessert, think sticky toffee date cake with black peppercorn caramel, hazelnut brittle and maple gelato.